• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Grilled Shrimp with Mango Salad

  • Recipe Submitted by on

Category: Shellfish, Low Fat, Salads, Main Dish, Seafood

 Ingredients List

  • 2 Firm, not-quite-ripe mangoes
  • 2 tb Thinly sliced shallots
  • 6 tb Lime juice
  • 3 tb Asian fish sauce (nam pla or
  • --nuoc mam)
  • 1 ts Sugar
  • 1/2 ts Minced garlic
  • 1 ts Minced serrano chili
  • 1 lb Shrimp
  • 2 c Watercress sprigs, washed
  • 1/2 c Fresh mint leaves, washed


With a sharp knife, cut peel from mangoes. Coarsley shred mangoes by
sliding them across a hand shredder.

In a bowl, mix shallots, lime juice, fish sauce, sugar, garlic and chili.
Add shredded mangoes, mix and set aside.

Shell and devein shrimp; rinse well. Divide shrimp into 4 equal portions.
Thread 1 portion onto 2 parallel skewers (to keep shrimp from rotating
around skewer). Repeat with remaining shrimp.

Place shrimp on a barbecue grill (med-hot) (if using gas grill close lid).
Cook shrimp, turning once, until opaque but still moist-looking in center
of thickest part, about 6 minutes.

With a slotted spoon, mound mango salad on a platter or 4 plates. Lay
shrimp on salad, surround with watercress, and scatter with mint. Then
evenly pour remaining dressing over the shrimp.

Per serving: 244 cal, 3.4g fat (13% of cal), 22 g pro, 597 mg sodium, 140
mg chol.

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